Tuesday, 5 May 2015

Summer pudding❤️

Hello my glamorous friends I hope you are well . As summer is closely apporching I though this will be perfect recipe to kick start things with this recipe .  I love summer pudding and I don't what it is but that is just summer in one recipe .  Nothing says summer like summer pudding . So lets get started .... 

SERVES: 12
PREPARATION: 20 MINUTES, PLUS OVERNIGHT CHILLING
COOKING TIME: 2-3 MINUTES
  
You will need : 
Butter, for greasing
1.5kg mixed summer berries (such as blueberries, redcurrants, blackcurrants, raspberries, blackberries and loganberries)
400g caster sugar
1 large unsliced white tin loaf, about 2-3 days old

Method
  1. Butter and line a 900g loaf tin, or two 450g tins, with a double layer of cling film.
  2. Remove leaves and stalks from the fruit and put blueberries, redcurrants and blackcurrants in a pan with the sugar and 75ml water and bring to the boil. Cook for 2-3 minutes until the berries have just softened and burst. Raspberries, blackberries and loganberries don’t need cooking, but if using only these, cook one type to release the juice. If used in combination with cooked fruit, just add to the pan at the end.
  3. Cut all the crusts off the loaf. Cut the bread lengthways into medium-thick slices. Generously brush berry juice on one side of each slice that will line the tin.
  4. Place a slice of bread in the base of the tin, juice side down. Trim to fit. Put a slice of the bread on either side, inside the tin, and cut slices to fit the ends, putting the juicy sides against the tin. Spoon a little berry juice into the base, making sure the bread is well soaked. Add the fruit gradually, making sure the bread soaks up the juices and becomes red. When the tin is full, top with bread to seal it, making sure there are no gaps. Spoon over a couple of tablespoons of juice to turn the top red. You should have about half the berries left.
  5. Cover the top of the tin with cling film. Put a weight, such as a can of baked beans, on top of the loaf to press the mixture down and allow it to soak into the bread. Put the loaf in the fridge overnight.
  6. Peel back the cling film, turn the loaf upside down on a plate and free it from the tin. Remove the cling film. Serve sliced with the remaining berries and juice.
Enjoy PS ... Why not serve it with cream or ice cream .

What will you have with your summer pudding ? 
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